Nutritious and tender steamed egg custard with abalone

The spring river plumbing seafood is fat, and the abalone in spring is also fat and tender. Then take advantage of the bright spring to make a nutritious breakfast for your family and start your day full of energy! ————————————————————— any gastronomic questions can be micro-self, 18838096591, the food experts around you, with solid theoretical and practical skills, will answer your questions free of charge and without purpose. If you think this recipe is still helpful and has highlights, please help give a "follow", hand in a homework, and after uploading the work, stay for a second, comment "great", and keep this recipe above 8 points, so that more chefs can see it, thank you for your friendly support, give me the motivation to keep sharing! (Original recipe, please do not plagiarize)

Ingredients

Salt 3 g

Warmwater 400 g

Eggs 4

Abalone 4

Lightsoysauce 10 g

shreddedgreenonion ~10 g

Cooking Instructions

Put 3 g of salt in a container
400 grams of warm water to dissolve the salt (the reason why the salt water is used as a base first is to increase the coagulation of the egg custard)
Add four eggs, about 200g, and stir well
Use a spoon to skim off the foam on the surface of the egg mixture
Pour into a wide diameter sea bowl
After the water boils, cover with plastic wrap and steam in a pot, a large bowl is larger, first steam on high heat for 8 minutes to make it slightly solidified.

Of course, it's okay to leave plastic wrap uncovered, and be careful not to drip water on the lid of the pot
Steam the eggs for 8 minutes, do not be idle, let's process the abalone. At this time, the abalone is still in one piece
Take four abalone and brutally scoop up the abalone meat with a spoon
Remove the offal from the back of the abalone and rinse it
Frontal cutter
Slice some shredded green onions
After 8 minutes, the egg liquid has solidified a little
Gently place the abalone on top and continue to steam over high heat for 5 minutes
Sprinkle with shredded green onions, cover and simmer for 2 minutes
Gently, low, and gently, pour 10 grams of light soy sauce (or steamed fish soy sauce is fine), if you push too hard, the surface of the custard will burst into cracks
It's quite tender and delicious, and the nutritional value is high